Sweet and Sour Chicken

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Serves 4.

MEAT AND VEGGIES
1 lb boneless + skinless chicken breasts (approx. 2 breasts), cut into 1-inch pieces
1 cup of all-purpose flour
Kosher salt and ground black pepper
2 tablespoons of grapeseed oil, divided
1 large white onion, cut into 1-inch pieces
6-8 Bellafina peppers, cut into 1-inch pieces
2 carrots, peeled and sliced thin (I used the middle setting on my mandolin which sliced at approx. 1/8″)

SWEET AND SOUR SAUCE
1/4 cup French’s tomato ketchup
3 tablespoons of Sriracha sauce (adjust to your heat tolerance or omit)
3 tablespoons of rice wine vinegar
3 tablespoons of organic honey
1/2 cup crushed pineapple (don’t drain it, include the juice)

GARNISH (OPTIONAL)
Chopped scallions
Sesame seeds

INSTRUCTIONS
Sprinkle Kosher salt and ground black pepper evenly over chicken, then toss in flour to coat. Set aside.

Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
Add the chicken to the skillet.

Saute until the chicken, flipping halfway through, until it is cooked through (approx. 5 minutes). The chicken should have an internal temp. of 165 degrees F.
Remove chicken from saucepan and set aside.

Add another tablespoon of oil to the skillet.

Add the Bellafina peppers, carrots, and onions.

Saute the veggies for approx. 5 minutes, stirring occasionally, until slightly tender but still packing a crunch.

Remove vegetables and set aside.

In a bowl, whisk together the ketchup, sriracha, rice vinegar, honey, and crushed pineapple with juice.

Once completely mixed, empty the sauce into the saucepan and, over medium heat, bring to a boil. Allow the sauce to simmer for a few minutes. it should thicken on it’s own.

Once thickened, add the vegetables and the chicken to the saucepan and toss to coat.
Remove from heat and serve over rice.

Garnished with sliced scallions and sesame seeds.

This recipe keeps in the fridge, covered in a container, for up to 3 days.

NOTES
I specifically suggest French’s tomato ketchup due to the fact that it does not contain high fructose corn syrup. You may use any tomato ketchup, however.

From killingthyme.net